Homemade Pasta Sauce

Carol Perricone


I combined several different recipes to come up with this version. This recipe makes enough sauce to eat on the day I make it, and then enough to make 3 leftover containers of sauce and meat.

★★★★★ 1 vote
a crowd
1 Hr
3 Hr
Stove Top



1 1/2 lb
ground beef
1/2 lb
ground veal
1/2 lb
ground pork
2 large
1 1/2 c
2 c
parmesan cheese
1 c
bread crumbs, seasoned
3 clove
garlic, minced
salt and pepper, to taste
1 Tbsp
chopped parsley


medium onion, diced
2 clove
garlic, minced
2 Tbsp
olive oil
3 can(s)
28 oz crushed tomatoes
3 can(s)
28oz tomato puree
1 can(s)
6 oz tomato paste
add 1 tsp. each of salt, pepper, garlic powder, basil, oregano and sugar to sauce
1 lb
italian sweet sausage


1In a large bowl, place all meats, garlic, salt, pepper, parsley, eggs, and water. Then sprinkle cheese over top, sprinkle breadcrumbs over cheese.
2Mix beef mixture from sides to middle, folding it over itself, until well mixed. Don't handle too much, or meatballs will be tough. Make about 2 inch meatballs.
3Bake meatballs on a cookie sheet at 350 degrees for about 8 minutes, turning once until browned. ** they can also be fried in oil, 5 minutes per side, and drained on paper towels, before adding to sauce.
4Brown italian sausage the same way as the meatballs.
5Meanwhile, in a large sauce pan, brown onion and garlic in oil. Be careful not to burn garlic.
6Add the crushed tomatoes and tomato puree, along with the tomato paste. Stir well. Add seasonings, meatballs and sausage to sauce, bring it to a simmer, and let cook about 2 hour, stirring often.
7Serve with your favorite pasta, or use it to make lasagna or chicken parmesan or any favorite recipe requiring red sauce.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Beef
Regional Style: Italian
Other Tag: For Kids